Description
A decadent twist on the classic poke cake, this dessert features a rich fudge marble base soaked in a buttery caramel–sweetened condensed milk mixture, topped with clouds of whipped topping and crunchy Butterfinger pieces. It’s an indulgent yet simple treat that’s perfect for potlucks, celebrations, or anytime you need a crowd-pleasing sweet fix.
Ingredients
1 box fudge marble cake mix and the eggs, oil, and water called for on the box
14 oz can sweetened condensed milk
12 oz jar caramel topping
8 oz tub whipped topping, thawed
1 large Butterfinger candy bar, crushed
Chocolate syrup for drizzling, optional
Instructions
Preheat the oven to 350 °F and grease a 9×13″ baking pan. Prepare the fudge marble cake batter according to the package directions, then pour into the pan and bake until a toothpick comes out clean. Let the cake rest for a few minutes once it’s out of the oven.
In a medium bowl whisk together the sweetened condensed milk and caramel topping until smooth. Using the handle of a wooden spoon or a fork, poke plenty of holes all over the warm cake to create channels for the caramel mixture. Pour the caramel mixture evenly over the cake, allowing it to sink into the holes, then refrigerate until the cake is completely cooled and the filling has set.
Once chilled, spread the thawed whipped topping in an even layer across the surface. Sprinkle the crushed Butterfinger bar over the top and, if desired, finish with a drizzle of chocolate syrup. Slice and serve straight from the pan.
Notes
Allowing the cake to chill at least 2 hours ensures the caramel mixture fully absorbs and the whipped topping firms up. For best flavor and texture, make the cake a day ahead and let it rest overnight.
Store leftovers covered in the refrigerator for up to 4 days. The edges may firm slightly; bring slices to room temperature for 10–15 minutes before serving if you prefer a softer bite.